Hearty Cranberry-Bison Stew

Bison meat’s rich flavor is complemented by fresh cranberries, herbs, and vegetables in this tasty stew with a tangy twist.

Step: 1

Reserve 1/4 cup of the flour. Place the remaining flour in a resealable plastic bag. Add bison chuck roast cubes, a few at a time, shaking to coat. Heat oil over medium-high in a 5- to 6- quart Dutch oven or pot. Brown bison cubes in batches on all sides in hot oil. Drain off fat. Stir in 3 cups of the broth, the cranberry juice, cranberries, onion, thyme, marjoram, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 1 hour.

Step: 2

Stir in green beans, carrots, and celery. Simmer, covered, for 1 more hour or until bison and vegetables are tender. Stir the remaining 1/2 cup broth and the reserved 1/4 cup flour in a small bowl until smooth; stir into stew. Cook and stir until thickened and bubbly; cook and stir 1 more minute.

Per Serving: 259 calories; protein 23.1g; carbohydrates 24.6g; fat 7.3g; cholesterol 58.1mg; sodium 693.4mg.

The name of “stew” can refer to both a food and a cooking method. Stewing involves slowly cooking piece of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, instead it does have a few piece of differences. The meat is chopped into smaller pieces instead of being cooked whole , and the water based material completely covers the contents in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s cozy factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.